Staffordshire Oatcake
photo by Heather Sullivan
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
11-12 8inch oatcakes
ingredients
- 225 g porridge oats (oatmeal)
- 100 g whole wheat flour (wholewheat)
- 100 g plain flour (all-purpose white)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon quick-rising yeast
- 450 ml warm water
- 450 ml warm milk (can use nonfat/skimmed fine)
directions
- Place the porridge oats(oatmeal) in a food processor and process just until fine.
- Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
- Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
- Mix the warm, milky water in with the dry ingredients and whisk.
- Leave to rise and plump in bowl for 40minutes.
- Heat a nonstick frying pan over medium heat.
- Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
- Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
- Flip and cook until golden brown on the other side.
- Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
- They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
- Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.
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RECIPE SUBMITTED BY
Heather Sullivan
United Kingdom